[BeeMaster] There are many different ways to butcher and process large animals. At the "shouted" request of 15th, I'm posting the way I do it ...
I do all of my own butchering and meat processing - from pulling the trigger (or releasing the arrow) to smoking the sausages and drying the jerky. From Bear (just got one 2 weeks ago), to Deer, to Elk, to Antelope, to Cattle, to Pigs, etc. We made a roast in the slow cooker over the weekend - Bear and Elk - Amazing!
For the record - I will not eat any meat with a "Gamey" flavor. I throw up at the smell of it - instantly. ... and unfortunately, many people have "gamey" meat because they don't handle the meat properly - which is as simple as killing the naturally occurring bacteria in the meat as fast as possible. This is done by "chilling" getting the meat below 40 degrees as fast as possible. The bacteria begin attacking the meat the moment the animal dies - the bacteria then begin to "outgas". It is the "outgassing" of the bacteria that is the source of the "gamey" flavor. ... or at least, this is my understanding of what occurs.
My meat never has a Gamey flavor. |
